Receta Mint Tea Marshmallows #12Bloggers
Love homemade marshmallows AND love the flavor of spearmint? My Mint Tea Marshmallows recipe is going to make you very happy!
It’s the 12th of the month and that means it’s time again for our monthly event! Every month, 12 bloggers (myself included) share a themed recipe with 12 ingredients or less. Our theme for March is St. Patrick’s Day Treats! Each of us are sharing a recipe that is at least partially green to go along with St. Patrick’s Day. Be sure to check out the end of this post to get all the links to their blogs and recipes.
My contribution this month is Mint Tea Marshmallows. If you are a marshmallow fan + love spearmint, this is the marshmallow for you. I could not stop eating these! And like I’ve said before about homemade marshmallows, they aren’t that hard (as long as you have a stand mixer and a candy thermometer), so don’t be intimidated by them. Homemade marshmallows are truly worth all the fuss people (like me!) make about them.
Making my Mint Tea Marshmallow recipe starts with a highly concentrated herbal tea, which is created with Bigelow Mint Medley tea bags. While I love many of Bigelow’s mint varieties, I decided to go with Mint Medley because I’m crazy about the great spearmint flavor it has. To make the concentrate, you’ll need steep 6 tea bags in 1 cup of water.
The tea concentrate is divided with part of it being used to soften the gelatin and part of it being used to create a hot, sugary syrup. The softened gelatin and the hot syrup are combined in a stand mixer and mixed until the mixture becomes very thick, increases in size, and lightens in color. Towards the end, a bit of green gel food coloring is added to give it a pretty green color.
When the marshmallow is done mixing, it’s poured into a pan. I decided to go with an 8 x 8″ pan which gives deeper marshmallows which I usually prefer, but in hindsight, I wish I had went with a larger pan, such as an 8.5 x 13″. The choice is yours, either will work fine, it just depends on how tall and big you would like your marshmallows to be. An 8.5 x 11″ pan will give you more, but of a smaller size.
The marshmallow mixture needs several hours, but preferably overnight, to set. When it’s set, the top won’t be very tacky when you touch it (marshmallow shouldn’t come off on your finger) and it will pull away from the edges of the pan when you gently pull back with your finger. The marshmallows are turned out onto a clean cutting board that has been sprinkled with a mixture of cornstarch and powdered sugar. They are then cut into squares — whatever size you like is fine. Finally, they are tossed in more of the cornstarch/powered sugar mixture.
Now, eat as many as you like and then share your amazing candy creation with others. If they like marshmallows, they will love you for it. If they don’t like marshmallows, there is more for you.
Mint Tea Marshmallows
Ingredients
- 1 cup water
- 6 Bigelow Mint Medley Herbal Tea Bags
- 3 envelopes unflavored gelatin (1/4 ounce each)
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 2 egg whites
- Marshmallow Coating
- 3/4 cup powdered sugar
- 1/2 cup cornstarch
Instructions
Spray an 8 x 8" or 13 x 9" baking pan with cooking spray and set aside.
In a small saucepan, heat water to boiling. Remove from heat and add tea bags to the water, making sure each one is submerged and in contact with the water. Steep the tea bags for 7-8 minutes. Remove tea bags from water, allowing as much water as possible to drip off of the bags without squeezing. Allow tea concentrate to cool.
Pour 1/2 cup of tea concentrate into the bowl of your stand mixer. Sprinkle top with each envelope of gelatin. Give a gentle swirl to the bowl, if necessary, to make sure all of the gelatin comes into contact with the tea concentrate.
In a small saucepan, combine the sugar, corn syrup, remaining tea concentrate, and the salt. Over medium heat, stir mixture slowly (avoid splashing mixture on insides of saucepan) until dissolved.
When mixture is just beginning to boil, stop stirring. Clip candy thermometer inside the pan and heat until the mixture is 240 degrees F and no higher.
Remove from heat immediately, turn stand mixture on the slowest speed and begin drizzling the hot syrup mixture into the bowl of softened gelatin. When all the syrup has been added and is combined with the gelatin, turn the stand mixture on high and set your time for 10 minutes.
While mixture is beating, in a separate bowl, beat 2 eggs whites until stiff peaks form. Set aside.
Near the end of the 10 minutes, marshmallow mixture should be very thick, lightened in color, and increased in volume. With stand mixer still mixing, add a small amount of green food color. Allow food color to combine with marshmallow mixture. If necessary, add more food color to achieve desire color.
With stand mixture on the slowest speed, gently mix egg whites into the marshmallow mixture until all incorporated. Don't over mix!
Pour marshmallow mixture into prepared pan, using a rubber spatula to help scrape it out of the bowl and smooth the top of the marshmallows. Get as much as you can, but don't worry about getting every last bit. Let your marshmallows set for about 6 hours or overnight. When they are ready, they should not be tacky on the top and should pull away from the side if you gently pull it away with your finger.
Meanwhile, in a small bowl, create your marshmallow coating by mixing the powered sugar and cornstarch. Set aside until needed.
Dust a clean surface with some of your marshmallow coating. Turn your marshmallow out onto the dusted surface. Dust top with more of the coating and cut into pieces, keeping knife clean and coated with the coating as necessary to prevent sticking.
Place cut marshmallows into the coating and lift them out with a mesh strainer. Tap off all excess coating and place on a plate or in a storage container.
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http://homecookingmemories.com/mint-tea-marshmallows/
Want more St. Patrick’s Day treats? Be sure to visit the rest of these talented food bloggers — they have some awesome ideas for your festivities:
About the Author: brandie (544 Posts)
Brandie Valenzuela is a food blogger and writer at Home Cooking Memories. She lives in Las Vegas, NV where she enjoys cooking, baking, modern-day recipe keeping and making everyday memories with her family. She is known to have an extremely normal obsession with cupcake liners, ribbons and office supplies.